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    You are in: Home / Recipes / Fermented Ketchup Recipe
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    Fermented Ketchup

    Fermented Ketchup. Photo by MarthaGee

    1/1 Photo of Fermented Ketchup

    Total Time:

    Prep Time:

    Cook Time:

    96 hrs 5 mins

    5 mins

    96 hrs

    MarthaGee's Note:

    Lacto-fermented ketchup made with honey and fresh whey. Dark honey and spices give it a complex flavor profile. Cooking time is fermenting time. You may omit the whey and use the ketchup right away without fermenting but it will only keep for a few days in the refrigerator. The preservative qualities of fermenting will take 3-5 days to develop. Flavor profile will also deepen.

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    Serves: 20


    tablesp ...

    Units: US | Metric


    1. 1
      Place all ingredients in a small mixing bowl and whisk together until smooth. Use a food processor or stick blender if you want it silkier.
    2. 2
      Spoon into a small jar and cover with a cloth, coffee filter or loose lid (open ferment). Allow to ferment in a cool, dark place for three to five days.
    3. 3
      Cover tightly and refrigerate. Will keep for several months.

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    Nutritional Facts for Fermented Ketchup

    Serving Size: 1 (13 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 15.3
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 137.4 mg
    Total Carbohydrate 3.7 g
    Dietary Fiber 0.4 g
    Sugars 2.9 g
    Protein 0.4 g

    The following items or measurements are not included:


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